CHEF’S PROFILE

Hard work bears fruit for the Maslow’s chef Puleng

Executive sous chef at The Maslow Hotel, Puleng Moshoaliba, was born in the Free State and grew up eating and cooking hearty homecooked meals with her mother Matlakala, and knew she was going to be a chef right from a young age.

She attended Seotlong Agricultural and Hotel School in Phuthaditjhaba where “it was either economics and commerce or becoming a chef,” she laughed.

Today the 34-year-old is working under The Maslow Hotel, Sandton’s executive chef, Hector Mnyayiza, responsible for the Lacuna Bistro, conferencing, banqueting, room service and the bar areas. She works with a team of 17 chefs across hot breakfast, cold kitchen, banqueting chefs, dinner service, pastry, sushi and the staff canteen.

Puleng holds a Professional Cookery Diploma from the International Hotel School in Durban, during which time she gained practical experience in different environments, at city conference centres and game lodges.

She spent ten years at a corporate company that specialised in events and weddings, working her way up from chef de partie to pastry sous chef and then executive sous chef, running a team of ten chefs and six cleaners. “By the time I left, I had learnt a lot and gained so much experience.” She has attended food shows and conferences in the United States of America and has a chef of the year nomination from the Institute of Culinary Arts to her name.

The executive sous chef is responsible for all aspects of the kitchen, such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision, also providing leadership training and hands-on management of the kitchen staff. “One of my passions is developing people, especially those who want to learn,” she said.

When Puleng joined The Maslow in December 2019, she admits that she was nervous.

“I’d been away from hotels for ten years, working in a corporate environment. I thought it would take me time to adjust but I was surprised how easily I fell back into it. I walked into a great team, who were very welcoming, eager and willing to show me how things are done here before I could make my own changes.”

At The Maslow, food presentation has changed to ensure Covid-19 health and safety protocols are followed. “Things have to be done in a more restricted way. But we want people to enjoy themselves and forget momentarily that we are living through a pandemic.” Some of her favourite ingredients are thyme, paprika, wholegrain mustard, olive oil and black pepper. “I like natural flavours, natural spices. I am old school and believe in investing time in preparing dishes, not taking shortcuts and using things from jars, but making things from scratch. Beautiful food, simply prepared, that tastes like home.”

Her workday starts at 05h00 and ends around 15h00, five days of the week on a rotating schedule. “I get the breakfast ready before most of the team arrives at 06h00, as breakfast opens for our guests at 06h30.”

After this, she reviews the lunch bookings, checking with section chefs if they know what to expect for the day. “Then I place orders, check stock levels and emails before joining my team on the pass, co-ordinating orders so that our guests don’t wait too long for their hot breakfasts.”

She has a standing morning meeting with the front desk and the food and beverage team to discuss any feedback and the focus for the coming days. “After that, it is turning around the kitchen for lunch, where, if it is busy, you will find me on the pass again. I still cook every day – I feel guilty if I don’t grill a steak or make a sauce.”

While the chef admits that paperwork is the worst part of her job, she also says that being stuck behind a desk permanently makes one lose their touch.

In her spare time, Puleng binges on series, and enjoys travelling and exploring.

What is your signature dish?

Pressed slow braised lamb shoulder, butternut puree, fine beans tossed in clarified butter, minted red wine jus, topped with fresh arugula, paired with a blend of cabernet sauvignon/merlot.

What food trends are emerging in the conference industry?

Clients are becoming more health conscious and wanting healthier snacks. Networking lunches consist of light foods. Conferences have become more interactive and the food needs to match. Sitdown lunches have become a thing of the past.

What has remained constant in this industry?

Early conferences rather than late or afternoon ones are still the right platform for business networking.

What is your favourite beverage?

Sevilla gin and tonic with lots of ice and citrus.

What is your favourite food?

My ultimate favourite is a grilled caprese sandwich with homemade basil pesto on sliced ciabatta. Sometimes less is more and these flavours complement each other so well, I often crave it.

What is your pet hate?

I dislike laziness, I am a firm believer in ‘what you put in, is what you get out’,

What is your great love?

My family. My daughter is turning 10 this year, and I have slowly taught her how to make her own food and to cook the basics like frying eggs, bacon, toast, a grilled sandwich, boiling eggs, etc.

What is interesting for me is all the intriguing questions that she asks when I cook, the interest that she shows on why we cook certain things the way I do, and she always says that I make it look so seamless and simple.

Are you adventurous?

I’m not adventurous at all, I’m a planner.